India’s love for Indo-Chinese food is not hidden; we all enjoy eating it. Be it chilli chicken, chow mein, dim sums, or hakka noodles, they have become a staple on almost every Indian and Chinese restaurant’s menu in the country. Spring rolls are served as an appetiser; they consist of a filling of vegetables, meat, or seafood wrapped in a thin sheet of pastry made from rice paper or wheat flour.
Among all its varieties, the vegetable spring roll is the most popular. It is made with a bunch of veggies, including cabbage, spring onions, carrots, and bell peppers. Served with a dipping sauce, mainly chilli-garlic or peanut sauce, it is also a well-known street food in the country. This savoury and crunchy treat is usually deep-fried in oil, which increases its fat level, making it an unhealthy food. But why restrain yourself from this delicious Chinese delight when you have an air fryer?
This kitchen equipment cooks food by circulating hot air around it. An air-fried spring roll is prepared with very little oil and has the same delicious taste. The only difference between both is the texture; spring rolls made in an air fryer tend to have a slightly lighter and less crispy texture compared to oil-fried ones. So, if you also want to treat your family to some delicious spring rolls, here is an easy recipe to make them in an air fryer:
Air Fryer Vegetable Spring Roll
Total time: 1 hour
Servings: 15
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons garlic, chopped
- 1 onion, sliced
- 3 tablespoons spring onion, white part
- ½ cup carrot
- ⅓ cup bell pepper
- ⅓ cup beans
- 1.5 cups of cabbage
- 1 tablespoon of soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon of vinegar
- ½ teaspoon black pepper powder
- Salt as needed.
- 4 tablespoons spring onion (green part)
- 15 spring roll sheets
For corn flour slurry
- ¼ cup corn flour
- 3 tablespoons of water
Method
For preparing the spring roll filling:
- Heat a pan with sesame oil. Once it's hot, add finely chopped garlic. Sauté for 30 seconds, and then add thinly sliced onions.
- Next, add spring onion whites. Sauté until they are soft.
- Now add all the vegetables. Cook for 4-5 minutes on medium-high heat.
- Next, add soy sauce, sriracha sauce, and vinegar and mix well. Then add salt and pepper.
- Toss everything together and cook for another minute. Garnish with the green spring onion and switch off the heat.
For preparing corn flour slurry:
- In a bowl, add the corn flour and water. Combine everything without lumps.
For stuffing:
- Thaw and keep the spring roll sheets at room temperature and keep them ready. Take one spring roll sheet at a time. Spoon 1 tablespoon of the filling into a corner. Fold and roll the sheet.
- Tuck in two sides of the sheet and bring them together like pockets. Apply the corn flour paste to the open edges of the spring rolls.
- Now roll the spring rolls and seal the edges. Press gently so that the rolls remain intact. Repeat the same process for all the spring rolls.
For air-frying the spring rolls:
- Preheat the air fryer to 390 F for 5 minutes.
- Air fry them at 356 F for 12 minutes. Brush the rolls with oil and then air fry. Make sure you flip the rolls halfway, and your crispy spring rolls are ready.